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Old 06-17-2005, 12:45 PM   #11
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The garlic flavor goes into the oil that you used to saute it in. Then you use that garlic oil for the bread.

However much oil you plan on using for the bread, just use that much and saute the garlic in it first. Take the garlic out and then add th bread and continue from there.
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Old 06-17-2005, 12:46 PM   #12
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You don't put it on the bread Butterz. Just saute some of it in the oil and then remove the chunks of garlic. Then when you toast the bread in the oil the garlic flavor will be on the bread. :)
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Old 06-17-2005, 01:10 PM   #13
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I either cut a baguette into slices or cube some French/Italian bread. I make a mixture of olive oil, chopped fresh garlic, (all the herbs are dried) basil, parsley, oregano, rosemary., and some kosher salt. You want a good amount of each herb in there. Stir everything up, pour over bread in a 13 x 9 cakepan to coat well (don't saturate though) and bake in a 375 degree oven turning frequently until crispy.

Allow to cool completely then store in a container and keep in fridge. Will keep for quite awhile.
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Old 06-17-2005, 02:32 PM   #14
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Elf, I make mine about the same way you do yours but never thought of storing them in the fridge. That doesn't make them get soft?
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Old 06-27-2005, 08:22 PM   #15
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Quote:
Originally Posted by GB
I would saute some chopped garlic in oil to impart the flavor and then add the bread. It will soak up all that yummy garlic oil that way.

By the way Butterz, I love your name
GB how good does this work if I want to add other flavors into it as well?
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Old 06-27-2005, 09:05 PM   #16
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It will work great for other flavors. For croutons I might add some rosemary this way as well for instance. Just make sure you have the heat low enough that you do not burn whatever you put in the oil.
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Old 06-27-2005, 09:15 PM   #17
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If you have some day old sliced white bread tht isn't being eaten, chuck it in the freezer for a few hours then take it out and cut into the size you want. (when the bread is frozen it doesn't squish when you cut it).
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Old 06-28-2005, 04:57 PM   #18
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I am freezing some bread right now. It should be hard by tonight or tomorrow and then I will give this a shot. I am just going to use regular olive oil or manzola oil.
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